{"id":14127,"date":"2015-07-20T05:00:21","date_gmt":"2015-07-20T11:00:21","guid":{"rendered":"http:\/\/www.blissfulbasil.com\/?p=14127"},"modified":"2021-04-27T13:30:34","modified_gmt":"2021-04-27T19:30:34","slug":"summertime-breakfast-bowl-with-black-currant-compote","status":"publish","type":"post","link":"https:\/\/www.blissfulbasil.com\/summertime-breakfast-bowl-with-black-currant-compote\/","title":{"rendered":"Summertime Breakfast Bowl with Black Currant Compote"},"content":{"rendered":"

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Fruit compotes are my go-to in many scenarios but especially for these two in particular: 1) overly ripe fruit and 2) super tart fruit.<\/p>\n

I have this thing with currants, a sort of annual love affair. \u00a0I go to the farmers market in mid July,\u00a0I see them sitting there in their eye-catching aqua cardboard pint dangling from their delicate little stems, and I develop a case of the gimmies. I'm all business with the other fruits and veggies; I purchase what's on my list and stick to it. But the currants. Oh, the currants. They get me every time. I think it's a food blogger thing. I see them and delusions of grandeur erode my memory and sensibilities. I immediately start picturing cakes and custards<\/a>\u00a0(<--avert\u00a0your eyeballs for\u00a0that first photo, it's an overexposed, nearly-neon doozy from two years back) artfully strewn with currants.<\/p>\n

This would be all well and fine, except each and every time I succumb to their charm, this pattern of events shortly follows: I get them home, I eagerly rip them out of my bag, and politely\u00a0pop a\u00a0<\/del>ladylike heaping handful into my mouth. And in an\u00a0instant, a vivid case of mouth-puckering, face-contorting d\u00e9j\u00e0 vu washes over me.<\/p>\n

If you've never tasted a handful of raw currants, give it whirl sometime. They are TART. In a loud and chaotic sort of way. And I like sour things. However, I realized last Tuesday (after my\u00a0annual currant occurrence) that with a little taming, a splash of something sweet, and a bit of simmer time, their flavor can\u00a0shine.<\/p>\n

It was\u00a0this<\/a>\u00a0Colorado breakfast that offered the inspiration to make a compote out of black currants. The resort\u00a0we stayed at for our friends' seriously stunning\/gorgeous\/life-changing wedding had the most delicious\u00a0lingonberry and huckleberry jams nestled into their whimsical breakfast spread every morning, and I fell in love with the\u00a0both of them. The lingonberry jam was tart but balanced with just the right amount of sweetness, and I figured if lingonberries can find balance, so can currants.<\/p>\n

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With a generous splash of maple syrup and 10 minutes of simmer time, my pint of black currants transformed into a tart but also perfectly sweetened compote. I didn't intend to share this recipe on the blog, but I was so happy with the simplicity and flavor that I couldn't help myself. In addition to currants, I also have a soft spot for shockingly\u00a0simple dishes\u00a0that taste extraordinary solely because they're\u00a0made with ripe, seasonal ingredients. There's something a little magical about food like that, don't you think?<\/p>\n

To make this more of a recipe, I swirled the compote into a bowl of coconut yogurt and topped it with fresh blueberries. I also slathered it on some tiny homemade spelt rolls with a little pat of coconut oil. After I snapped the photos, I added sliced white nectarines, sliced plums, and a sprinkling of granola, and I recommend that you add all of those things too.\u00a0The best of July's sweet produce all in one place. <3<\/p>\n

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\ud83d\udcd6 Recipe<\/h2>
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5<\/span> from 2<\/span> votes<\/div><\/div>\n<\/div>\n

Black Currant Compote Breakfast Bowl<\/h2>\n
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With a generous splash of maple syrup and 10 minutes of simmer time, my pint of black currants transformed into a tart but also perfectly sweetened compote. Swirl the compote into a bowl of coconut yogurt and top it with fresh berries or slather it on toasted rolls with a pat of coconut oil. <\/span><\/span><\/div>\n
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<\/g><\/svg><\/span> Course <\/span>Breakfast, Sauce<\/span><\/div><\/div>\n
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<\/g><\/svg><\/span> Prep Time <\/span>5 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
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<\/g><\/svg><\/span> Servings <\/span>2<\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>

Black Currant Compote<\/h4>